Chipotle’s Responsibly Raised Meat Comes from Animals That Are Never
Given Antibiotics or Added Hormones
DENVER--(BUSINESS WIRE)--Aug. 13, 2013--
Chipotle Mexican Grill (NYSE: CMG), the largest restaurant seller of
responsibly raised meat, has not changed its standards for responsibly
raised beef. Chipotle’s responsibly raised beef, chicken and pork
continue to come from animals that are never given antibiotics or added
“We decided to start serving meat from animals that have never been
given antibiotics or added hormones more than a decade ago,” said Steve
Ells, Chipotle founder, chairman and co-CEO. “And we continue to be
committed to the elimination of antibiotics that are used to promote
growth in livestock being raised in confinement operations.”
While the company has considered new protocols, including one that would
allow animals to be treated with antibiotics only when necessary for
their continued health, that protocol has not been implemented.
At this time, Chipotle’s protocol allows the use of antibiotics to treat
sick animals, but those animals must be removed from Chipotle’s supply.
The company is currently evaluating if this strict “never-ever”
antibiotic protocol is best for the animals, or whether animals can be
treated when necessary and allowed to remain in the herd.
“We are always looking to improve our protocols in order to ensure that
we are buying the very best sustainably raised ingredients,” said Ells.
“Many experts, including some of our ranchers, believe that animals
should be allowed to be treated if they are ill and remain in the herd.
We are certainly willing to consider this change, but we are continuing
to evaluate what’s best for our customers, our suppliers and the
Last year, Chipotle served more than 120 million pounds of responsibly
raised beef, pork and chicken. The company does occasionally experience
shortages of responsibly raised meats. These shortages can last a few
weeks, and impact a small percentage of its restaurants at a given time.
During these shortages, the company posts notices so customers are aware
of the change.
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea
that food served fast did not have to be a typical fast food experience.
Today, Chipotle continues to offer a focused menu of burritos, tacos,
burrito bowls (a burrito without the tortilla) and salads made from
fresh, high-quality raw ingredients, prepared using classic cooking
methods and served in a distinctive atmosphere. Through our vision of
Food With Integrity, Chipotle is seeking better food from using
ingredients that are not only fresh, but that—where possible—are
sustainably grown and naturally raised with respect for the animals, the
land, and the farmers who produce the food. A similarly focused people
culture, with an emphasis on identifying and empowering top performing
employees, enables us to develop future leaders from within. Chipotle
opened with a single restaurant in 1993 and currently operates more than
1,500 restaurants. For more information, visit Chipotle.com.
Source: Chipotle Mexican Grill
Chipotle Mexican Grill
Chris Arnold, 303-222-5912